|Posted on August 25, 2009 at 4:42 PM|
SUIMONO WITH TOFU AND MYOGA GINGER
Makes 4 servings
2/3 tsp of salt
1 Tbs Light color soysauce (Usukuchi-Shoyu)
2 Myoga, sliced thinly
2 Tbls scallion, sliced thinly (optional)
1/2 Tbls Yuzu or Lime rind, very thinly sliced
1/2 Soft silken Tofu
Make the Dashi. You can make Dashi in advance. See Basic recipe for instructions.
Season the dashi. Heat the soup but do not boil it. Turn to a low simmer.
Slice the tofu in long rectangles or small cubes. Add the tofu and turn the heat t the lowest.
Let the tofu warm up for a couple of minutes. Remove from heat.
Pour the soup in individual soup bowls. Arrange the sliced Myoga, the scallions and
garnish with Yuzu. Serve immediately.
Note: Reheating Dashi does not improve in flavor. Make fresh dashi and use it right away for best flavor.